Poultry

Remember that thing about not putting acid on raw meat? This charred chicken recipe doesn’t abide by that rule, and now that we've tried it, we don’t, either.

The best vegetables have been underneath your roast chicken the whole time.

Sneaky anchovies, optional herbs, and plenty of pasta for the picky eaters in our lives.

These were the recipes you loved the most in 2016, from potatoes to chicken parm.

This crisp-skinned chicken wants to hang out on a bed of mushrooms.

We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.

These were our best, brightest, and most awe-inspiring chicken recipes of the year.

If you're a Brit in a post-Brexit era, you can count on food to keep you European.

The editor of a food magazine can't get on board with Thanksgiving turkey.

These are easier to make than most rolls, really.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

You’ve heard it before: You can’t rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Here's exactly what you'll need to pick up at the grocery store for a successful 36 hour Thanksgiving dinner.

You don't need to prep for weeks to have a perfect Thanksgiving dinner. You only need 36 hours.

You don't need to prep for weeks to have a perfect Thanksgiving dinner. You only need 36 hours.

Chef Naomi Pomeroy on why a good cutting board is something you'll want to pass on for generations.

You can thank us on November 24th.

We combined two great Thanksgiving traditions in this recipe—deep-fried whole turkeys (which requires an outdoor cooking vessel and a scary amount of hot oil), and the flavors of stuffing, which are worked into a crunchy coating for these tenders.

If you’re not following our weekly meal plan and not making the Grilled Cheese (though you really should; it’s delightful), which you need wheat bread for, use country loaf or sourdough bread, crusts removed, for optimal breadcrumbs for this chicken stew recipe. Check out step-by-step photos here.

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

Step one: Pick up a rotisserie chicken at the supermarket.

Sauerkraut is our new secret flavoring weapon. It adds a little bit of acid and funk, and this chicken pot pie recipe proves there are so many other uses for it than a hot dog topping. Check out step-by-step photos here.

When should you use homemade versus store bought chicken stock? Our Test Kitchen editors weigh in.